Chunky Maine Lobster and Pumpkin Bisque

Make it a Meal

Add these dishes to make a full meal:

Frisée Salad with Spiced Walnuts and Pears Poached in Port

Sage and Onion Focaccia

Brandied Cherry Scones

Wine Pairings

Recipe courtesy of the National Fisheries Institute

Preparation facts

Yield: 1 servings

Ingredients

4 oz Maine lobster meat

1 oz roasted pumpkin puree

1/2 oz port wine

1/2 oz bourbon

1/8 tsp vanilla

1/8 tsp Maine maple syrup

1/2 cup cream

1 oz butter

1 oz flour

1/2 cup lobster stock

2 oz diced blanched pumpkin

1 oz roasted red bell pepper

1 oz hard cider

1/4 oz Ramsdell Farms goat cheese

2 sprigs chervil

Directions

Blanch whole lobsters until the meat separates from the shell. Reserve and add to poaching liquid: pumpkin puree, port wine, bourbon, vanilla, and the maple syrup and simmer gently for five minutes. Add cream and simmer for five minutes.

Combine butter and flour and cook gently, without browning until pale white. Add to stock. Cook gently for five minutes. In a sauce pan place lobster meat, diced pumpkin and pepper strips. Add stock and reheat. Add hard cider just before serving in a large dinner bowl. Garnish with goat cheese and chervil.

People's Choice Award, 1995 Great Taste of Maine, Lobster Governor's Tasting

Gregory J. Willoughby, The Olde House

Nutrition facts

Serving Size 1 serving

Calories 738

Calories from Fat 399 (54%)

% Daily Value*

70%Total Fat 46g

139%Saturated Fat 27.8g

Polyunsaturated Fat 1.9g

Monounsaturated Fat 12.4g

80%Cholesterol 240mg

33%Sodium 792mg

24%Potassium 857mg

12%Total Carbohydrate 35g

15%Dietary Fiber 3.8g

Sugars 1g

Sugar Alcohols 0g

62%Protein 31g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath